In the county of Lancashire in the United Kingdom, there is a long, slow-cooked casserole dish, famous for its simplicity and savoriness. The name of the dish is Lancashire hotpot, its name referring to a tall, straight-sided pot intended for cooking the dish.

In order to prepare it, lamb and onions are topped with thinly sliced potatoes and baked in the oven. Some variations include vegetables such as carrots and turnips, while parsley, thyme, and bay leaf are among the most commonly used seasonings. The meat should be a mix of three types of cuts - neck, shin, and shoulder.

It takes a long time to bake - from two and a half hours upwards in order to let the flavors infuse so that the dish develops its hearty, savory flavor. As a perfect accompaniment, try it with pickled red cabbage, a fresh salad, or crusty bread that should be dipped in the flavorful juices.